CSA Week #13

Here’s to second plantings!

Meanwhile, both Russell & Arzeena are holding the fort. A big thank-you to all those who have come and are planning to head over to Ripple Farm to help Russel with the seeding, weeding & harvest.

This week you’ll see a few returning favourites – carrots and baby potatoes. Both of these were planted at the end of June so that we’d have a second harvest. Both will be very tender so no need to cook for too long.

The rain has certainly changed the pace at both of the farms. We can lay off the watering for now but with the soil evenly moist, seeding and transplanting will be happening in full force. Both farms are planting broccoli, cabbage, kale, endive, collards, radishes, turnips & lettuce. This is a great time to plant the leafy greens again so that we’ll be eating salad into October.

The Amara Farm chickens are back to laying so we have lots of eggs. You can get them at pick-up time or e-mail us and we’ll put them aside for you or in your bin. The cost is $6/dozen.

Seed Saving Time

You’ll note in one of the photos that some lettuce has gone to seed. It’s seed saving time and both Amara & Ripple Farm do a fair amount of seed saving. Not only does it cut down on costs for seed purchasing, but it allows both farms to have a strong supply of organically-grown seed that is locally adapted.

If you are interested in seed saving, we highly recommend joining the Comox Valley Growers & Seed Savers. They host monthly meetings at Creekside Commons on the first Thursday of each month from 7-9pm. The September meeting will feature a speaker on mushrooms and wildcrafting. In addition, the CVGSS host an annual Seedy Saturday in March. Not to be missed!

Recipe

Roasted Veggies with Orange

1/2 lb baby new potatoes

1/2 lb carrots, cut into bite-size chunks

1 fennel bulb, cut into 8

1.5 tbsp olive oil

1 oranges, segmented and juice reserved

small handful dill sprigs

Preparation

Heat the oven to 200C, 400F. Toss the new potatoes, carrots and fennel with the oil, season and roast for 40 minutes, turning occasionally, until the veg is golden and slightly caramelised. Mix with the orange segments and dill, and drizzle over 3 to 4tbsp of the reserved orange juice with a little more seasoning. Serve while warm or at room temperature.

Option: If you still have some squash left over from last week, you can add some to this recipe too! No need to peel either 🙂